Can the vacuum sealed bags be used as a boiling bag?? I have the old seal a meal from thes to seal veggies pre cooked and then boiled. Will it work?
19491
I have used them for veges and home made soup, on Med heat. You need to partially thaw first to make sure there are no holes in the bag. Probably would work for Spaggeti sauce, but I wouldn't boil the water then put the bag and contents in if its a rapid boil. Have to experiment.
19492
Yes you can use the bags to boil.I take my left-overs from the freezer to the boiling water to re-heat.
2009311
It is unsafe to re-use any kind of bag in cooking, especially sous vide. Don't do it. Just consider them an expendable item.
1117567
I think it can handle boiling temperatures as I use it to filter the soy milk freshly made from the soymilk maker which heats the milk up to boiling temperature. I am not sure how well it will hold up if you were to keep the bag in the pot while it is boiling.
1139432
There are several ways to seal them. You can buy a thermal sealer designed for the bags, or the most economical way is to use a metal level and an iron. YouTube is a really good resource for this. If you're sealing food don't forget to buy the oxygen absorbers it's amazing how well they work.
1255139
You just need to get as much air out of the bag as possible to improve contact between it and the water. I just happen to already own a Food Saver machine so use it to vacuum and seal my food that I cook. The material I have read says a heavy duty ziplock bag work well also.
195267
When saving items like soup, stew, ground meats, I dry the inside of the bag before starting the sealing process. I listen to the sound of the vacuum pump and watch as fluids get close to the sealing strip, then I press the "seal" button instead of waiting for the automatic stop. I get a great seal that freezes nicely. Hope this helps.
1872961
I don't know what you mean by a "wet" bag. I can tell you I have sealed damp, unfrozen fish, poultry, ground beef, steak and pork. The juices do flow into the seal after the air is removed from the bag, but you have a higher heat level on the sealer control to over come this.
2061025
It seems as though your numbers are lower than what I see. James comment about your altitude is important, but so is what you are trying to bag. If you are trying to bag some food that is hot (or even warm), it can reach "boiling" before you get to the level of vacuum you desire. Ideally any food being bagged should be cold to prevent this from happening.
1678633
hmm,,,I'm not an authority on what gases are released naturally by either beans- I'm just really pleased by how much of a vacuum I can get using the vacu vin. It's a little tricky and takes practice to get a really good seal but it is definitely worth the effort. I take it you will be storing the green beans and the roasted ones in separate containers. I wouldn't store both in one.
62743
Well, it's a little tricky to vacuum seal things with liquid, as the liquid rises to the top of the bag...thus the need for the removable chamber. Some people suggest freezing the soup/stew/sauce first in a container, then heating it to the point where it is still mostly frozen but will slide out of the container, then putting it in a bag and vacuum sealing. It's a little time intensive but will apparently last MUCH longer than just freezing in a container. Hope this helps.
283325
Don't know about the approvals but they are good bags and work well for sous vide and boiling as long as you boil carefully. Just simmering. If they hit the bottom of a thin pan boiling hard they can melt as would anything plastic like this. We use them for a lot of stuff but pay no attention to those that say you can wash them, they're crazy. Especially if used for sous vide or heating something in them.
1999421
While I haven't used any of the Thermal cookers named I have owned a Zojirushi thermal bento. If I had to guess the Wonderbag while useful isn't nearly as good as some of those more technically inclined models. It doesn't try for a full vacuum seal and thus won't trap the heat as long or as well. Depending on what you hope to use it for it may well still do the job but not as efficiently. Good luck.
1463501
Here's a great link with info on the research that has been done and alternatives to vacuum sealed bags. http://nomnompaleo.com/post/12463202060/cooking-sous-vide-plastic-safety
329194
This particular appliance made one bag and stopped working. I had to return it. The only way to vacuum seal soup would be to freeze it first.
363541
I haven't had any problems with sticking the bags in just boiled water. I bring the water to a boil, cut the heat and stick the bag(s) in the hot water to let the food thall and warm. Note: my bags only hold 1-4 servings. They aren't that big. I've only done this for my frozen veggies and small cuts of meat that have mostly thalled, i.e., for a stir fry. If you put in several bags of frozen food, you may have to heat the water back up for a few minutes but I am very cautious with this because I don't want melted plastic all over the pans I cook with.
1345331
The microwave bags are vented and made specifically to cook your veggies, instead of just heating them up. Whenever we get a bargain on veggies at the market, we freeze them in these bags. Then you just throw the frozen bag into the micro for a few minutes. The bag material is similar to those used commercially for steamer veggies. We have had a Food Saver ever since they were introduced. This is the best bag they have produced for ease of use and quality of food.
1272162
I use these bags 5 or 6 times before recycling them. It's a little more difficult to seal the bag after the first use, but it will reseal. I've only steamed veggies and potatoes in them. I wash them in hot water and some dish soap after each use. I am going to try steaming some cod, salmon or albacore as well. I don't see why they can't be reused after steaming fish or seafood. Just rinse and wash out right after you take the food out of the bag.